6 slices of bacon Two 10 ounce packages of frozen corn One 16 ounce can of cream style corn 1 tablespoon of Worcestershire sauce 2 cups of water 1/2 cup of onion, chopped 2 cups of potatoes, diced 1 tablespoon of sugar 1 tablespoon of seasoned salt One 16 ounce can of chicken broth 1 cup of milk 1/4 cup of butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, sauté for 5 minutes. Combine everything in crock pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.
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